There are four pots on the deck each containing one plant: thyme, black cherry heirloom tomato, green pepper and sweet basil. Some years I dream big – a vegetable garden I can walk around in and delight neighbors with when I bring them an armful of zucchini for the second time in a week – a hero’s dream. But, I always end up with four pots on the deck. It’s okay because, realistically, the tiny garden is all I can handle. Occasionally, it’s plagued by voracious chipmunks, unexpected disease or benign neglect. No matter what happens, something survives and we eat it. This marinade uses the season’s first harvest of thyme.

Marinade (for chicken or fish)

3/4 cup olive oil

1/4 cup balsamic vinegar

2 chopped shallots

3 sprigs of fresh thyme (leaves stripped, include stems)

1 teaspoon salt

pepper to taste

Combine everything in a deep bowl. Add chicken or fish and marinate for at least one hour or overnight.